Piccalilli II

Ingredients

• One gallon of chopped green tomatoes
• twelve onions
• six small green peppers
• two quarts of chopped cabbage
• half a pint of grated horse-radish
• half a pint of white mustard seed
• one tablespoon of black pepper

Method

1. 1

   Sprinkle tomatoes with salt and let stand one day, then drain.

2. 2

   Chop onions, peppers, cabbage, and horseradish.

3. 3

   Cover with boiling vinegar.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 17. The excerpt below is the record exactly as published.

Piccalilli, I. — vSlice one peck of green tomatoes, add one pint of salt, and let it stand overnight. Drain oft" the brine, rinse and chop, adding six peppers and twelve onions; scald in weak vinegar; strain off the liquid, adding one cabbage and one cup of horse- radish. Scald one c^uart of vinegar, one pint of molasses, two tablespoons of allspice and one of cloves, and pour over, hot. Aitnt Clarissa. Piccalilli, 11.^ — One gallon of chopped green toma- toes, sprinkled with salt; let them stand one day, CATSUPS AND PICKLES. 27 then drain them well. Chop twelve onions, six small green peppers, two quarts of chopped cabbage, half a pint of grated horse-radish, half a pint of white mustard seed and one tablespoon of black pepper

Cook this with the app: pantry check, scaling, and the assistant.